Quickly-Cooked Halibut With Roasted Tomato Jalapeño Salsa

Quickly-Cooked Halibut With Roasted Tomato Jalapeño Salsa
5 from 1 ratings
Sweet, tender halibut is perfect when topped with roasted tomato and jalapeño salsa. Try serving it alongside cilantro-lime rice or a lightly-dressed green salad.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
2
servings
Quickly-Cooked Halibut With Roasted Tomato Jalapeno Salsa recipe - The Daily Meal
Total time: 30 minutes
Ingredients
  • 2 (6 ounce) halibut fillets
  • salt
  • freshly ground black pepper
  • pinch of red pepper flakes (optional)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 lemon, juiced
  • 1 pint cherry tomatoes, halved
  • 2 garlic cloves, peeled and sliced
  • 1 to 2 jalapeños, diced (depending on how spicy you want it)
  • 1/2 medium-sized onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • salt
  • freshly ground black pepper
  • 1 teaspoon fresh lemon juice
  • 2 tablespoon parsley, chopped
Directions
  1. Pat dry 2 (6 ounce) halibut fillets. Season on both sides with salt, freshly ground black pepper and a pinch of red pepper flakes (optional).
  2. To a pan over medium-high heat, add 1 tablespoon olive oil, then the fish fillets. Cook for 3 to 4 minutes, then turn the fish and cook 3 to 4 more minutes, until opaque and internal temperature reaches 135 F.
  3. Squeeze the juice of 1/2 a lemon over fish once it is cooked. Serve with roasted tomato and jalapeño salsa (recipe follows) and fresh lemon wedges, if desired.
  4. Heat the oven to 425 F.
  5. In a bowl, combine 1 pint halved cherry tomatoes, 2 peeled and sliced garlic cloves, 1 to 2 diced jalapeños, 1/2 medium onion (thinly-sliced), 1 tablespoon extra-virgin olive oil and salt and pepper to taste. Toss together.
  6. Place mixture on an aluminum-covered baking sheet or roasting pan. Cook for about 15 minutes, stirring once.
  7. Remove from the oven. Toss with 1 teaspoon fresh lemon juice and 2 tablespoons chopped parsley. Serve immediately with halibut. Makes 1 1/2 cups.